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Bread and Butter Pickles Recipe

Bread and Butter Pickles Recipe for Crunchy Summer Snacking

This Bread and Butter Pickles Recipe offers a sweet and tangy crunch, perfect for summer snacking.
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Prep Time 1 hour 15 minutes
Marinating Time 6 hours
Total Time 7 hours 15 minutes
Servings: 6 jars
Course: Blog
Cuisine: American
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pickles
  • 4-5 pieces Cucumbers Choose firm, unblemished cucumbers.
  • 1 cup Granulated Sugar Can substitute with coconut sugar.
  • 1 cup White Vinegar Apple cider vinegar can be used as a twist.
  • 2 tablespoons Kosher Salt Feel free to reduce if desired.
  • 1 teaspoon Mustard Seeds Ground mustard can be used sparingly.
For the Spices
  • 1/2 teaspoon Crushed Red Pepper Adjust to suit your heat preference.
  • 1/2 teaspoon Black Pepper Whole or ground can be used.
  • 1-2 cloves Garlic Fresh cloves are recommended.
Optional Ingredients
  • 1 leaf Grape Leaves Helps keep pickles crunchy.
  • 1 bunch Fresh Dill Enhances flavor with herbal notes.

Equipment

  • Mandoline Slicer
  • Medium Bowl
  • glass jar

Method
 

Step-by-Step Instructions
  1. Prepare Cucumbers: Wash 4-5 firm cucumbers under cold water. Slice them thinly, about 1/8-inch thick, and place in a bowl.
  2. Mix Brine: Combine 1 cup of sugar, 1 cup of vinegar, and 2 tablespoons of salt in a bowl. Stir until dissolved.
  3. Add Spices: To the brine, add 1 teaspoon mustard seeds, 1/2 teaspoon crushed red pepper, 1/2 teaspoon black pepper, and minced garlic if desired.
  4. Combine: Layer cucumber slices in a jar and pour the brine over to ensure they are submerged.
  5. Refrigerate: Seal the jar and refrigerate for at least 4-6 hours, preferably overnight.
  6. Shake and Serve: Shake the jar gently after marinating and serve as desired.

Nutrition

Serving: 1jarCalories: 50kcalCarbohydrates: 13gSodium: 200mgPotassium: 20mgSugar: 10gVitamin C: 2mgCalcium: 1mg

Notes

Store pickles submerged in brine in the fridge for up to two weeks. They can also be frozen for up to 3 months, though texture may change.

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